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1/2 cup butter, softened
3/4 cup all-purpose flour
1/2 cup graham cracker crumbs
1/4 cup sugar
1/2 cup salted peanuts, chopped
BROWNIE LAYER:
3/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
PEANUT CREAM TOPPING:
1 cup creamy peanut butter
1 carton (12 ounces) frozen whipped topping, thawed
12 miniature peanut butter cups, coarsely chopped
Line a 13-in. x 9-in. baking pan with foil; grease the foil. In a small bowl, combine the butter, flour, cracker crumbs and sugar; press into prepared pan. Bake at 350° for 10-12 minutes or until set. Cool on a wire rack. Sprinkle peanuts over crust.
In a microwave, melt butter and chocolate; stir until smooth. In a large bowl, combine the eggs, sugar, vanilla and chocolate mixture. Gradually add flour. Spread over crust. Bake for 30-40 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
For topping, warm peanut butter for 30 seconds in a microwave. Gradually fold in whipped topping; spread over brownies. Refrigerate for 1 hour. Sprinkle with chopped peanut butter cups. Using foil, lift brownies out of pan; remove foil. Cut into bars. Store in the refrigerator. Yield: 2 dozen
See more at http://www.tasteofhome.com/Recipes/Peanut-Lover-s-Brownies
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1st Keep
 Locknessie
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